Passionate art lovers enjoy visiting Winterowd Fine Art, a premier contemporary gallery on Canyon Road.
Welcome to Loretto's Santa Fe Blog
Welcome to our Santa Fe Blog. We've created a place for our guests to share their favorite Santa Fe and Inn and Spa at Loretto memories. In addition, they can catch up on Santa Fe events, enjoy restaurant recipes from The Living Room and Luminaria Restaurant, read about spa innovations, and much more.
Read, post, share, and become a part of the Loretto community.
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Restaurant Recipe: Pan Seared Pekin Duck Breast, Braised Beluga Lentils, Grilled Asian Pears and Mushrooms and Red Wine Reduction
Destination Hotels & Resorts has challenged their chefs across the country to take part in The Destination Dish. Each month one ingredient is selected for the chefs to create a recipe around the chosen element and to incorporate it into their restaurant menu. Be sure to check our blog each month for a new delicious recipe you can enjoy in the comfort of your own home or in Luminaria.
THIS MONTH'S featured Ingredient is Lentils!
Pan Seared Pekin Duck Breast, Braised Beluga Lentils, Grilled Asian Pears and Mushrooms with a Red Wine Reduction
Serves 4 People
4 7-8 oz boneless (skin on) pekin duck breast
12 oz wild mushrooms, quartered
2 Asian pears, peeled and wedged
braised beluga lentils, recipe below
red wine reduction, recipe below
1 tbsp olive oil
1 tbsp unsalted butter
1/2 c diced white onion
1/2 c carrots, peeled and diced
1/2 c celery, diced
6 sprigs fresh thyme
1 c black lentils
2 c chicken stock
1 tbsp champagne vinegar
2 tbsp chopped Italian parsley
Heat sauté pan over med-high heat; add olive oil and butter, sweat onion, carrot, and celery until onions are translucent. Add thyme and cook for a few minutes more. Add lentil, stir then add chicken stock. Bring to boil, turn to a simmer, cover and cook for 25 to 30 minutes. (Add more stock if needed.) Season with salt and pepper, add vinegar and chopped parsley.
Red Wine Reduction
1 large onion, chopped
2 small celery ribs, chopped
2 carrots, chopped
3 garlic cloves, chopped
1 tbsp olive oil
1 bottle red wine (750 ml)
1 bottle ruby port wine (750 ml)
Sauté onion, celery, carrots, and garlic in six quart pot over moderately high heat, stir until golden, about 10 minutes. Add wines and simmer, stirring occasionally. Reduced to 1 quart, about one hour. Pour through sieve into saucepan and simmer until reduced to two cups. Reheat reduction and season with salt and pepper.
Pan Seared Pekin Duck Breast
Heat large sauté pan over low heat, score (crisscross) fat on duck breast, season with salt. Cook skin side down until fat is completely rendered, ten minutes. Turnover and sear for another four minutes. Rest before slicing, reserving fat for mushrooms.
Grill pears on each side over med-high heat until grill marks appear. Set aside.
Reheat sauté pan, cook mushrooms over high-heat until caramelized, season with salt and pepper.
In large bowls, place heaping scoop of lentils on bottom; sliced duck breast on top and top duck with pears, mushrooms, red wine reduction. Enjoy!
Posted by Brett Sparman, Executive Chef
This holiday season the Inn and Spa at Loretto brings the ageless magic and splendor of the North Pole to the Land of Enchantment. Childhood memories inspired, we’ve showcased the true spirit of Christmas with our candy rendition of the legendary Rudolph the Red Nosed Reindeer and Friends.
For many years, Rudolph has been a treasured holiday classic and our sweet rendition captures the personalities of each character and brings back good old fashioned holiday nostalgia.
Passing the grand tree and entering the lobby, guests can view Pastry Chef Andrea Clover’s 5th annual holiday display now thru New Year’s Day.
The following items were used in Chef Clover’s creative construction -
- 14 lbs of rice cereal
- 192 egg whites
- 25 lbs of sugar
- 48 lbs of powdered sugar
- 33 lbs of chocolate
- 12 lbs of marshmallows
Andrea Clover is an award winning sugar expert, baker, chocolatier, and chef. You can see her compete on Food Network’s “Sugar Dome” episode that debuts in January.
Posted by Sandra Morello, Marketing Coordinator
Winter season is a time of shorter, colder days and nights. At this time of year, our skin can become drier and more prone to irritation in which special care is needed. You can help your skin feel better by following the tips below.
- Moisturize. Use a moisturizer that will provide extra hydration. This is also a good time to use a more concentrated moisturizer at night to keep your skin soft. A moisturizer that contains oils, such as avocado oil, will help to provide a barrier on the skin's surface to prevent moisture loss. Don’t forget your hands and feet, they need special attention too.
- Use Sunscreen. Sunscreen is a must all year around. You can apply sunscreen directly or a purchase a day moisturizer or foundation that contains SPF 15 to 30.
- Humidify. Purchase a humidifier and use while sleeping, especially if you live somewhere with a dry environment like Santa Fe. This helps moisten the air and prevents moisture loss in the skin.
- Exfoliate. Make a habit of using a gentle product to exfoliate your skin, including dry heels and elbows. Depending on your skin type you should exfoliate at least once a week. The less dead skin you have, the better your moisturizers will work.
- Avoid Hot Water. Hot baths and showers tend to dehydrate our skin. Use lukewarm water when bathing and washing your face.
- Hydrate. Drink plenty of water or herbal teas to keep your body hydrated from within.
The Spa at Loretto has a variety of skin care products to help with your skin's special winter needs. Please call or visit and let one of our amazing aestheticians help you create a personalized skin care regime to fit your needs.
Posted by Suzanne Chavez, Spa Director